Pumpkin Oatmeal Cream Pies (Print Version)
# Ingredients:
01 -
One cup of pumpkin that's been pureed.
02 -
Two and a quarter cups of old-fashioned oats.
03 -
A little over one and a half cups of plain flour.
04 -
One small spoonful of baking soda.
05 -
Half a teaspoon of salt.
06 -
A teaspoon of ground cinnamon.
07 -
Two teaspoons of pumpkin spice mix.
08 -
One cup of soft butter.
09 -
A cup of white sugar.
10 -
Half a cup of light brown sugar.
11 -
One egg yolk, at room temperature.
12 -
One teaspoon of vanilla.
13 -
Eight ounces of softened cream cheese.
14 -
A quarter cup of softened butter.
15 -
One and a half cups of powdered sugar.
16 -
Half a teaspoon of pure vanilla.
17 -
Half a teaspoon of pumpkin spice.
18 -
A tiny pinch of salt.
# Instructions:
01 -
Pat it dry with some paper towels. You should end up with about 3/4 cup afterward.
02 -
Set oven to 350°F. Whisk together the dry stuff. Beat butter and sugars until creamy. Mix in yolk, vanilla, and pumpkin. Add dry mix. Shape dough, press lightly. Bake 14-16 min.
03 -
Whisk cream cheese and butter till soft. Add powdered sugar, spices, and vanilla. Whip until silky.
04 -
Add filling to one cookie and press another on top.
# Notes:
01 -
Makes about 18 to 20 cookies.
02 -
Keep in the fridge after the first day.
03 -
Freeze extra cookies before adding filling.
04 -
Stick to whole oats, not the quick-cooking kind.
05 -
Make sure to dry the pumpkin properly.